Lilikoi Baby Back Ribs Recipes

Steps:

• Place ribs in a very large pot, cutting them in half if necessary. Add maple syrup, teriyaki sauce, soy sauce, beef base, seasoned salt, salt, garlic powder, and pepper, then add water to cover ribs. Stir ingredients by spinning the ribs around in the pan. Bring to a low boil and cook for 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Spray a large baking sheet or broiler pan with cooking spray.
• Remove ribs from the pan and place on the prepared baking sheet. Add barbecue sauce to both sides.
• Cook in the preheated oven until barbecue sauce starts to get bubbly and sticky, 20 to 25 minutes.

Steps:

• 1. For the sauce: Put ketchup, lilikoi juice concentrate, sugar, honey, corn syrup, oyster sauce, vinegar, worcestershire, Tabasco, and garlic into a medium pot and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring often, until very thick, about 1 hour. 2. For the ribs: Meanwhile, put 8 quarts of water into a large pot and bring to a boil over high heat. Add vinegar, garlic, ginger, salt, and pepper, reduce heat to medium, and simmer for 5 minutes. Add ribs and continue to simmer, partially covered, until tender, about 1 hour. Drain ribs, pat dry, and arrange in a single layer on a sheet pan fitted with a rack. 3. Arrange oven rack 3-4 inches from broiler element and preheat broiler. Generously baste one side of ribs with some of the sauce and broil until sauce dries slightly and begins to bubble, about 2 minutes. Flip ribs, baste generously again, and broil for 2 minutes more. Repeat flipping, basting, and broiling process 3 more times, until ribs are well lacquered and beginning to char slightly. 4. Cut ribs apart, stack evenly on 4 warm plates, and garnish with sprigs of watercress. Serve immediately

Steps:

• Season ribs with salt and pepper.
• Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
• Cook on High for 4 hours (or Low for 8 hours).
• Preheat oven to 375 degrees F (190 degrees C).
• Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
• Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
• Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
• Generously apply coating of dry rub to all sides of rib rack.
• With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
• Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
• Increase oven temperature to 350 degrees F (175 degrees C).
• Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
• Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
• Cut rack into individual rib segments and serve with more barbeque sauce.

Steps:

• 1. FOR THE SAUCE: Put ketchup , lilikoi juice consentrate, sugar, honey, corn syrup, oyster sauce, vinegar, worcestershire, Tabasco, and garlic into a medium pot and bring to a boil over medium heat, Reduce heat to medium-low and simme , stirring often, until very thick, about one hour. 2.FOR THE RIBS: Meanwhile, put 8 quarts of water into a large pot and bring to a boil over high heat. Add vinegar, garlic, ginger, salt,and pepper, reduce heat to medium, and simmer for 5 minutes. Add ribs and continue to simmer , partially covered , until tender, about 1 hour. Draib ribs , pat dry, and arrange in a single layer on a sheet pan fitted with a rack. 3. Arrange oven rack 3-4 inches from broiler element and preheat broiler.Generously baste one side of ribs with some of the sauce and broil until sauce dries slightly and begins to bubble , about 2 minutes. Flip ribs , baste generously again, and broil for 2 minutes more. Repeat flipping, and basting process 3 more times . Until ribs ribs are well lacquered and begining to char slightly. 4. Cut ribs apart, stack evenly on 4 warm plates, and garnish with sprigs of watercress. Serve immediately